Ingredients
Scale
- 2 lbs Chicken wings (flats and drumettes separated)
- 1 tablespoon Aluminum-free baking powder (the secret to crispiness)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- Cooking spray (optional)
- Your favorite wing sauce (Buffalo, BBQ, or Garlic Parmesan)
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the most important step for achieving maximum crunch. Place the dried wings in a large mixing bowl. In a small ramekin, whisk together the baking powder, salt, pepper, garlic powder, and paprika. Sprinkle this mixture over the wings and toss them thoroughly until every wing is evenly coated in the dry rub.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned wings in the air fryer basket in a single layer. Make sure they are not overlapping, as they need airflow to crisp up. Cook the wings for 10 minutes. Open the basket, flip each wing using tongs, and cook for another 10 to 12 minutes. The wings should look deep golden brown and the skin should appear bubbly and crisp.
- Once the wings are finished, remove them from the air fryer and let them rest for 2 minutes. This helps the juices redistribute. If you like saucy wings, toss them in a bowl with your preferred sauce while they are still hot. Serve immediately with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing for the perfect presentation.
- Cook Time: 30 minutes